Ingredients ?

Rice, measuring cup scale 80

Millet, a small handful

Bok choy, moderate

Lean meat, small pieces

Salt, moderate

Water, moderate

Lean meat congee with vegetables, how to do ?

Measure the rice, measuring cup scale 80, and then added a handful of millet, you can not add or add other rice, do not recommend too hard, such as sorghum rice and so on, affecting the texture of this porridge. Wash and fill half a pot of water. Boil over high heat and turn to low heat. Stir the pot occasionally, it will bottom out.

Brussels sprouts put in water to soak for a while and then wash

Start chopping meat, first cut small pieces, then start chopping, a few minutes.

Buy tender meat, do not need to marinate, put raw flour and so on, if the pursuit of a very tender texture, add some raw flour to scratch evenly.

The pot is cooked with a sticky feeling, the meat can be placed in the pot, use chopsticks to clip small pieces, put the pot to stir a little. Keep the heat low.

Drain the bok choy and chop it up as much as you can, but you don't have to chop it.

Brussels sprouts chopped time, the meat is almost ready.

Add the bok choy, use a spoon to stir the bok choy evenly, and cook for two minutes before turning off the heat.

Guide the lid to use the residual heat to simmer for a while, and then add a little salt. You won't be able to get the bok choy to brown, but instead you'll be able to soften the bottom that's a bit knotted (not mushy).

Tips

Vegetables can also be replaced with spinach, yam, etc.